Change the pressure regulator on the roccbox, that solved the platea’s problem ..... I have posted the video on the gonne group but I will also post it on Instagram under my public profile joe_arbia Ciao
This is a better test, but again, the Roccbox is still not optimally operated. First, during most of the baking time the pizza was lifted from the stone, which causes an under-cooked bottom. Second, the gas burner (along with the dome structure) produces a really high temperature, and does not require any pizza lifting. Third, I find the 400C floor temperature a bit low for working with full blast - try 450C and full blast, and you will get a beautifully baked and airy pizza in less than 90 seconds (~75 seconds) - I suggest you should check the built-in gauge temperature as well, which measures the floor temperature under the surface, and not only on the top of it. After all, I think both ovens are capable, it's all a matter of practicing and knowing your equipment. Thanks for those very nice videos, and keep up the great work! :)
I totally agree with every point. He had the pizza turning peel under the base of the RB too much during the cooking process. The lower cooking temperature may be because the Ardore doesn't get up to 450 Celcius, or higher. :-p Overall, it was a much better test!
Itzik Shoshan yes. But this also speaks to how Ardore is better: The roccbox’s concentrated flame requires constant turning but the Ardore’s spread flame requires one turn! Therefore Ardore requires less time prep under the pizza. Of course, experience in roccbox can enhance this, but this test tells us Ardore makes is easier to cook the pizza consistently.
@@KOZ-k1p From what is clearly shown in the video, is that the dough is rising higher and nicer on the Roccbox, and the leopard are nicer as well. The result from the Ardore looks raw and less baked, and in order to fix thah you must turn the pizza while lifting it on one side. This is where the Roccbox really shines - on full blast and when heated properly you should only turn the pizza according to the cooking speed. Even with the best sport car, you must know how to drive...
Itzik Shoshan Itzik Shoshan I actually think Ardore leoparding looks much better as it is more even with no burnt spots (roccbox has burnt spots). If dough rose faster under roccbox, why is that , is it the higher heat? If it is the higher heat, then Ardore is more than capable of having much higher heat (gigio put it at ~75% power) and with no need to lift the pizza.
@@KOZ-k1p I'm not trying to tell you how much the Ardore is bad, but how much the operation is similar, and simple, with virtually identical results. There are small differences, but nothing that gets one better than the other... Look at this presentation and the result: th-cam.com/video/3ASR3OhrFLo/w-d-xo.html Note that there is no need to mess with the pizza as poorly shows here, but 2-3 simple rotations and the result is excellent.
Both look good, but I like the look of the cornicione better on the Ardore also, the bottom came out more to my liking for true Neopolitan pizza. Great video
Hi Gigio, could you tell me please - in Ardore.. what is the max height from the stone floor to the ceiling and at the height from the floor is the gas burner? I'd greatly appreciate the info sir :)
The price difference has to be taken into account. I wonder if the roccbox can get hotter if left to heat longer? Or is the issue that it loses too much heat when you put the pizza in? I have an indoor pizza oven that fits on the domestic gas hob ring and it takes about 20-30mins to get to 450C.
Roccbox is cool as I saw one thing that pizza was constantly lifted with peel thats why charred is less at the bottom What I feel the small height of the oven encourages quick cooking because of the circulation of the flame we just need to keep rotating pizza in order to cook in seconds
To me, the Adore pizza looks best, and the roccbox pizza seems too long on the spatula instead of the stone plate. So the roccbox seems to take more skill to get an equally good result. The roccbox seems to be a higher quality build, and the Adore seems to have more even heat. I do not have any, so either one would be fine with me 🙂 Roccbox has been on my wish list for years.
Thank you for the side by side comparison. I like that Ardore. I own an Uuni Pro and I like the results but I think the Pizza Party wins because bigger room + flame on the side = more even cooking and better cooking control (you see the cooking happening directly) sigh, more money to save, haha
NOE King I would go in this order: Ardore, Ooni Pro, then Roccbox. I chose an Uuni over a Roccbox because of the space, venting options, the front door to more evenly heat the stones and the rear door so you can open occasionally to see how the dough is cooking.
adrianS how long have you owned the pro? I can only find the ardore direct from party pizza shop and it’s cost nearly £600 with the saputo bricks and international shipping 😳 still would need to buy a Peel ,gas tank etc one biggest positive I have with the pro is you can use gas or wood and there many retailers in uk I’m slightly hesitant as I’m speaking to someone who has one and you would prefer the ardore over it 🤔 I’m think should I spend the extra because I don’t want to feel I made the wrong choice....
@@noeking9095 I've owned my Pro for 11 months. I don't feel like you'll go wrong with any of them. Of course they all have their quirks, but you'll just have to adjust your cooking method to achieve great pizza. For example, the saputo stones are very nice. You can let them get as hot as the dome and it wont scorch the bottom. In the Uuni (can't speak for the Roccbox), max you want is 400C on the stones, because theyre cordierite and will transmit more heat into the bottom. Because of this, you really need to watch the heat, or else you'll have to reduce your flame for awhile, then come back up to temp. If versatility is what you want, the Uuni is hard to beat. I've done all sorts of cooking in mine, with pellets, wood, and gas.
adrianS you know what I’m going for the pro , I don’t mind making slight adjustments like your mentioned it’s worth doing that and having the option to use Pelletz wood or gas and being able to buy my machine in UK , the saputo stone can always be upgraded later if I really wanted but don’t think I would need to after watching so many videos of people the pro and the results look amazing !! Thanks for the heads up and time in responding to the questions happy pizza making 😎
Both are very good....we know the price...one very important question if you could answer...How much gas does each use per pizza? plus how long do they take to reach 400c?
@@jorgemanso521 i can answer as i own both also. I have baked 5 times already with Ardore and i can tell you it is not consuming any more or less fuel compared to roccbox.. and it gets up to operating temperature faster. So if you thing ardore burner will burn bottle faster you can be sure its comparable to roccbox
I personally have a preference for Ardore, mainly for the bigger pizza size. Using Ardore, gave me the same feeling than managing a big pizza oven such as Passione. Esthetically speaking, Roccbox is doubtless nicer. In terms of performance, I spent ages before understanding how to not char pizzas with Roccbox, whereas I felt super comfortable with Ardore, since day 1. With Ardore I like the option to add a Saputo stone even if I don't think it would be necessary. Roccbox has a wood burner, Ardore doesn't. I tried it once and I gave up. Never reached the ideal temperature. Moreover, since small logs can be used, you need to feed it very often, even during pizza cooking. Gas is for both the best option possible. This is my opinion in a nutshell. I'm going to shoot the final video with the ultimate ovens review on 2019. Stay tuned.
Oh wow, you’re right! Jeez. What a joke!! It was barely ever on the stone! It’s like he was trying to make the Roccbox be the loser, huh?! I wonder if he got paid by the Pizza Party Ardore company at all to make their oven look superior and worth the extra money!
gigio, per favore aiutami, ho usato il roccbox fino ad ora e cuocevo le pizze a 400, 420 gradi indicati sul termometro del roccbox. Ora ho l ardore e non so proprio regolarmi per la temperatura. Tu come fai per favore? Curiosità, che regolatore gas usi per l ardore, quello inviato col forno o ne usi un altro? Grazie da ora per l aiuto!!!
Ciao, hai il biscotto? Riguardo il regolatore, uso quello del forno Passione. Col biscotto, devi stare sopra i 480°C. Con la pietra originale, 100°C in meno.
@@GigioAttanasio ciao grazie per la risposta, no ho la pietra, il biscotto l' ho comprato deve arrivare. Mi daresti per favore un link dove posso acquistare un buon termometro Ma la temperatura è presa sotto la pietra o biscotto (come nel roccbox) o sulla superficie? Grazie ancora, sei gentilissimo!
@@GigioAttanasio ciao ancora, Ho visto il forno passione era quello che avrei voluto comprare anche io ma non lo fanno più. Curiosità, che fine gli hai fatto fare al tuo? Di quanti mbar è questo regolatore? 37? Quello dell ardore è 28.
Great video Gigio! Are you using standard or biscotto floor for the Ardore? Also, what flour are you using? Your dough has amazing consistency, can never achieve that despite using 24h ferment + AVPN flour...
Oh wait! There are many that are very practiced business people with the Roccbox and they get just as good of results and just as fast with Roccbox. It depends on starting temperature doesn’t it?
Ciao Gigino, ho da poco acquistato un Roccbox Gozney, e notavo dai tuoi video che rispetto le prime riprese in cui la pietra era molto sporco, nei successivi eri riuscito ad ottenere una pietra che sembrava quasi nuova. Nonostante io segua tutti i consigli che ho trovato sul sito della Roccbox per la pulizia, ossia accendere il forno per 30/40 minuti, rimuovere lo sporco con una spatola di metallo, non riesco a riportare la pietra al suo splendore e, seppur rimuovo i residui "alti" le macchie restano sempre li! Perchè non ci aiuti con un video in cui spieghi la manutenzione dei forni? Cmq detto tra me e te quella patina di sporco a me piace perché da sapore alla pizza ma non tutti i miei ospiti la preferiscono. ad ogni modo volevo ringraziarti perchè è stato solo grazie ai tuoi video che ho deciso di prendere un forno a gas da casa e di andare tra tanti sul Roccbox, inoltre, sempre grazie a te, non trovato sorprese negative perchè già ci avevi spiegato tutti i pregi e difetti. Grazie mille di tutto. Ciro
Gigio I am looking to order the Ardore oven soon. does the Ardore oven you are using have BISCOTTO SAPUTO FLOOR or the one that comes with the oven? Would you recommend the getting the Saputo stones or not?
Hi, I didn't use the biscotto Saputo yet. I have it but I was curious to test the default stone first. New videos about the Saputo stone coming in 2019.
Thanks for your interesting videos, I really appreciate the effort you put into it! For me the Roccbox looks obviously much better. But the Adore is so massiv built that the temperature inside comes up very evenly. - So at the end for me the Adore is just a little bit better...
I don't care which one wins, as I don't own shares in any of them. But I have to say, it's either you don't know how to operate the Roccbox or you are biased toward the Ardore! It was so obvious that you had the pizza lifted away from the stone most of the time on the Roccbox!!!!
From the 1 min mark on you never let the pizza on the roccbox sit on the stone, you constantly had the peel under it and were turning it. And before then you only let it sit for 3 seconds max before the 1 min mark. Of course it wasn't going to be as well done
Last video I liked the Roccbox better. The underside was more cooked. This video, what the hell happened? The Pizza Party was MUCH better. Even better than the last video's Roccbox. That is a true Neopolitan style undercarriage. Definitely think the Pizza Party is much better, and I can see why the guys on the pizza forum love it so much.
peel was under the RB pizza from the 1 minute mark, it missed out on 30 full seconds of contact with the stone base. no wonder its white ! and it was turned constantly for that time too. let it sit and cook properly. i think he is scared of the RB burning the pizza and not comfortable with it as he states above. but it does not need to be turned so much and does not need the peel under its base like that !
Agree. Seems like you can better gauge the cooking process with it on the side. I also like how the flame rises to the dome. I feel that the flame in the Roccbox and Ooni gets too close to the actual pizza, causing it to burn before the bottom gets done. I have to turn my gas down in my Ooni pro when popping pizza's in to avoid burning the top. Kind of annoying. My next oven will be the Adore.
Roccbox fan boys..... quit whining and accept if he didn't play with the Roccbox as much as he did, it would be burnt! ......Even the inventors vids show him turning the pizza way more than something like the Ardore. I don't care if it's an Ardore, or any other brand if you only need minimal turning in comparison to the Roccbox then it beats the Roccbox everytime. I want to cook pizza, not stand there playing with it ;)
Ardore looked good, but still a little under cooked, not much. you took it out 6 seconds early, why? it needed those extra seconds. pity. sections of the top outer crust could have been cooked more. Roccbox.....on the otherhand, the bottom is white and under-cooked . its because you put the peel under it from the 1 minute mark and didnt stop turning the pizza cintinuously and didnt let the pizza bottom connect with the stone. for a full 30 seconds you had the peel under the pizza. no wonder it came out white.. and isn't 400C a little too low to cook the base. it sure is when you leave the peel under it. oh well nice video anyway. i think both machines are pretty damn good.
The Adore is a lot better, I've used both ovens and Adore bakes so much more evenly. Look how little he had to turn the pizza and how even the the bottom cooked, it's not even close.
ok so this time the opposite, the Ardore wins b/c the Roccbox is under cooked. you did the 90 sec test but the Roccbox is clearly not cooked or ready for removal. so again not a fair test. cook both the same regardless of time. the first test the Ardore was under cooked. this time, the Roccbox under-cooked. ppl commenting that 400F is too low. i've read it should be higher and you had the paddle under the Roccbox pizza so way too much time, almost all of the cook time after the initial 30 secs. so the base is now under-cooked, easily seen when you inspect the bottom in the final product. - too white. it needs a hot stone base & NOT lifting to cook it properly. both ovens look good. but again not a fair test. if you leave both in for the proper cooking time, last video Roccbox looked great, this time the Ardore looked great. so i'd say both ovens pretty close.
This guy cheated in favor of Ardore. The pizza cooked in Roccbox has undercooked bottom because the dude doing the test comparison lifted the pizza pie with the Pizza peel most of the baking time, which I consider it cheating. With that in mind, Roccbox wins.
I didn't cheat - as Roccbox comes with a corderite stone, the bottom can get charred easily. I tried to prevent it by lifting it often. Then the Roccbox flame is very close to pizzas lifting them could be the only way to prevent burned crust. I had to eat that pizza and I made my best to make it perfect. The more time spent is part of the game. But remember, that wasn't a racing game neither a real comparative test. I just cooked the two pizzas and let you decide.
@@GigioAttanasio Gigio, did you consider the bottom of the Roccbox pizza to be undercooked? I have a Napoli pizza oven, and it requires the pizza to be removed and turned to cook it; identical to the ooni, may as well be the same product. I like a little char...I can't seem to get the bottom to have enough leopard spotting but I don't want to flush 500 dollars down the drain.If I get the Roccbox, will the bottom be under-cooked?
@@GigioAttanasio I have a roccbox and either you didn't get the shone up to temp or you lifted it too much. You have to be careful not to get too much colour on the base so how you managed to get a base that looked under cooked is very strange. Never seen a roccbox pizza video with such a pale base
@Matthias After watching a couple of video reviews on the Koda 16, I strongly believe that the 16, by all means, should be as good as the Ardore which is exactly twice as expensive! Unbelievable!
@Matthias Wenn du den Koda 16 nicht erst nach August geliefert bekommen willst, solltest du schnellstmöglich bestellen, dann gehörst du noch zu den glücklichen Bestellern, deren Exemplare derzeit produziert werden.
@Matthias Ach so, verstehe... Aber mir geht's finanziell auch nicht viel anders, hab gerade ein Haus gekauft mit Darlehen, dann 5 Monate lang renoviert/modernisiert und bin vor kurzem mit meiner Frau eingezogen, und direkt danach begann die Coronapanik und meine Auftragslage brach ein. Sieht also finanziell auch nicht gerade rosig aus hier. Aber: Dieses Haus hat einen dermaßen fantastischen Garten mit Ausblick, da konnte ich nicht anders und hab schnell noch das nötige Geld für den Koda 16 mobilisiert und zugeschlagen. Jetzt heißt es abwarten, aber hoffentlich nicht bis August. Machst du auch Pizzavideos auf TH-cam? Ich bis jetzt noch nicht, könnte sich aber demnächst ändern. 😉
Your test is COMPRIMISED and has FALSE results. You are favouring the Adore pizza oven. If you noticed in your video on the Adore pizza oven you leave the pizza on the stone all the time thus the pizza base is cooked while for the roccbox you lift the pizza off of the stone half way thru the cook and turn it on the peel thus the base cannot cook properly. This is an unfair test. You are favouring the Adore pizza oven over the roccbox. I own a roccbox and it cooks the pizza base extremely well !!!
This second video is an answer to criticism I got from who was saying I spent too long on Roccbox and the comparison wasn't fair. Moreover, you guys decide the winner, I just made a comparative video with no judgment.
@@GigioAttanasio I was being sarcastic and making fun of the commenters that criticized your first video and this video -- that you will continue to get criticism until Roccbox "wins".
Keep doing this comparison only after knowing both ovens. Many "regular" Roccbox owners are capable of making excellent pizzas without all the hassle, rotations and consistency issues. Here, the guy who suppose to be at least above the average user, provide wrong tips (set the floor to 400 celcius in order not to burn the pizaa, etc), and show so poor operation of the Roccbox - like cooking the pizza on the rotation peel and show us at the end a non-baked pizza bottom. What was the reason to lift the pizza on the Roccbox? Every Roccbox demonstration shows that you should leave the pizza for the first 30 secs and then rotate it two more times and take it out.... that's it! So, I can do my own comparison as well, and work properly on the Roccbox, and on the Ardore I would start dancing with the pizza - at the end you will get the opposite result. So what is the point here? It feels like some kind of PizzaParty sponsored review, and not an objective one... that's it. I appreciate the men's efforts and passion, but this is a very bad comparison - and an excellent "What not to do" guide for Roccbox owners. The Roccbox, as the Ardore are both good ovens. Each has its pros and cons, but what we see here is not the real picture.
@@itzikshoshan3685 have you ever used a real pizza oven? Ever managed a pizza? Do you know they should be equally cooked and not charred? The majority of people who uses a Roccbox burns pizza. The exception is Adam Atkins. And do you know why? Because he built an external stand for pizzas in order to keep them far from the flame as the Roccbox was design badly in its first iteration. The way the flame burns also produces some residues on the ceiling as result of the bad design. If you keep pizza for 60 seconds without rotating (as per traditiona way of cooking pizza) pizza will look charred on crust and on the bottom. My goal as pizzaiolo is to make sure pizza is not poisoned and not ready to bin. This is why I would prefer spend 10 seconds more or turn it to have a perfect final product. Race is good for cars or bikes, not for pizzas. Finally, the reason of this video was to meet the requests of people who said the last battle was unfair since I spent more time by cooking pizza in Roccbox. For your info, the day I'll be sponsored by someone, I'll make it clear to my viewers. I purchased and paid for: 2 Roccbox ovens 1 Pizza Party 1 Ardore.
+++WHICH OVEN DESERVE TO WIN THE BATTLE? IT'S YOUR CALL! VOTE YOUR FAVOURITE OVEN IN A COMMENT!+++
Change the pressure regulator on the roccbox, that solved the platea’s problem ..... I have posted the video on the gonne group but I will also post it on Instagram under my public profile joe_arbia
Ciao
@@giuseppearbia What have you changed it to ?
@@giuseppearbia
Yes, what did you change the pressure to, Joe??
This is a better test, but again, the Roccbox is still not optimally operated. First, during most of the baking time the pizza was lifted from the stone, which causes an under-cooked bottom. Second, the gas burner (along with the dome structure) produces a really high temperature, and does not require any pizza lifting. Third, I find the 400C floor temperature a bit low for working with full blast - try 450C and full blast, and you will get a beautifully baked and airy pizza in less than 90 seconds (~75 seconds) - I suggest you should check the built-in gauge temperature as well, which measures the floor temperature under the surface, and not only on the top of it.
After all, I think both ovens are capable, it's all a matter of practicing and knowing your equipment.
Thanks for those very nice videos, and keep up the great work! :)
I totally agree with every point. He had the pizza turning peel under the base of the RB too much during the cooking process. The lower cooking temperature may be because the Ardore doesn't get up to 450 Celcius, or higher. :-p Overall, it was a much better test!
Itzik Shoshan yes. But this also speaks to how Ardore is better: The roccbox’s concentrated flame requires constant turning but the Ardore’s spread flame requires one turn! Therefore Ardore requires less time prep under the pizza. Of course, experience in roccbox can enhance this, but this test tells us Ardore makes is easier to cook the pizza consistently.
@@KOZ-k1p From what is clearly shown in the video, is that the dough is rising higher and nicer on the Roccbox, and the leopard are nicer as well. The result from the Ardore looks raw and less baked, and in order to fix thah you must turn the pizza while lifting it on one side.
This is where the Roccbox really shines - on full blast and when heated properly you should only turn the pizza according to the cooking speed.
Even with the best sport car, you must know how to drive...
Itzik Shoshan Itzik Shoshan I actually think Ardore leoparding looks much better as it is more even with no burnt spots (roccbox has burnt spots). If dough rose faster under roccbox, why is that , is it the higher heat? If it is the higher heat, then Ardore is more than capable of having much higher heat (gigio put it at ~75% power) and with no need to lift the pizza.
@@KOZ-k1p I'm not trying to tell you how much the Ardore is bad, but how much the operation is similar, and simple, with virtually identical results.
There are small differences, but nothing that gets one better than the other...
Look at this presentation and the result:
th-cam.com/video/3ASR3OhrFLo/w-d-xo.html
Note that there is no need to mess with the pizza as poorly shows here, but 2-3 simple rotations and the result is excellent.
This needs to be done again with a roccbox owner and a ardore owner who both know how to use them.
Both look good, but I like the look of the cornicione better on the Ardore also, the bottom came out more to my liking for true Neopolitan pizza. Great video
The base of the roccbox pizza looked floppy and undercooked. Is that correct? The other one looked much better. Is that correct?
We need a video comparison between saputo floor and stock tiles.
Hi Gigio, could you tell me please - in Ardore.. what is the max height from the stone floor to the ceiling and at the height from the floor is the gas burner? I'd greatly appreciate the info sir :)
The price difference has to be taken into account. I wonder if the roccbox can get hotter if left to heat longer? Or is the issue that it loses too much heat when you put the pizza in? I have an indoor pizza oven that fits on the domestic gas hob ring and it takes about 20-30mins to get to 450C.
Roccbox is cool as I saw one thing that pizza was constantly lifted with peel thats why charred is less at the bottom
What I feel the small height of the oven encourages quick cooking because of the circulation of the flame we just need to keep rotating pizza in order to cook in seconds
To me, the Adore pizza looks best, and the roccbox pizza seems too long on the spatula instead of the stone plate. So the roccbox seems to take more skill to get an equally good result. The roccbox seems to be a higher quality build, and the Adore seems to have more even heat. I do not have any, so either one would be fine with me 🙂 Roccbox has been on my wish list for years.
Thank you for the side by side comparison. I like that Ardore. I own an Uuni Pro and I like the results but I think the Pizza Party wins because bigger room + flame on the side = more even cooking and better cooking control (you see the cooking happening directly) sigh, more money to save, haha
I was thinking of getting the unni pro would you say Ardore and roccobox is better than unni pro?
NOE King I would go in this order: Ardore, Ooni Pro, then Roccbox. I chose an Uuni over a Roccbox because of the space, venting options, the front door to more evenly heat the stones and the rear door so you can open occasionally to see how the dough is cooking.
adrianS how long have you owned the pro? I can only find the ardore direct from party pizza shop and it’s cost nearly £600 with the saputo bricks and international shipping 😳 still would need to buy a Peel ,gas tank etc
one biggest positive I have with the pro is you can use gas or wood and there many retailers in uk
I’m slightly hesitant as I’m speaking to someone who has one and you would prefer the ardore over it 🤔 I’m think should I spend the extra because I don’t want to feel I made the wrong choice....
@@noeking9095 I've owned my Pro for 11 months. I don't feel like you'll go wrong with any of them. Of course they all have their quirks, but you'll just have to adjust your cooking method to achieve great pizza. For example, the saputo stones are very nice. You can let them get as hot as the dome and it wont scorch the bottom. In the Uuni (can't speak for the Roccbox), max you want is 400C on the stones, because theyre cordierite and will transmit more heat into the bottom. Because of this, you really need to watch the heat, or else you'll have to reduce your flame for awhile, then come back up to temp. If versatility is what you want, the Uuni is hard to beat. I've done all sorts of cooking in mine, with pellets, wood, and gas.
adrianS you know what I’m going for the pro , I don’t mind making slight adjustments like your mentioned it’s worth doing that and having the option to use Pelletz wood or gas and being able to buy my machine in UK , the saputo stone can always be upgraded later if I really wanted but don’t think I would need to after watching so many videos of people the pro and the results look amazing !! Thanks for the heads up and time in responding to the questions happy pizza making 😎
Did pizza party go out of business, nothing on website seems to be in stock for purchase? Was hoping to purchase an adore.
Both are very good....we know the price...one very important question if you could answer...How much gas does each use per pizza? plus how long do they take to reach 400c?
They are both reliable and the reach the 400 degree in 30 mins or less (it depends on the external temperature too)
Thank you ... Gigio do you think you can organize the gas consumption battle?...that would be spectacular...thank you in advance and happy pizzas...
@@jorgemanso521 i can answer as i own both also. I have baked 5 times already with Ardore and i can tell you it is not consuming any more or less fuel compared to roccbox.. and it gets up to operating temperature faster. So if you thing ardore burner will burn bottle faster you can be sure its comparable to roccbox
maverickcro Mavericko It is really nice to know about this...a thank you a ton and wish you the best...
@@jorgemanso521 you are welcome!
Do a test on the Uuni pizza oven Vs rockboxs
I don't have a Uuni (yet) 😔
Which one do you think is better out of the ones you were using
I personally have a preference for Ardore, mainly for the bigger pizza size. Using Ardore, gave me the same feeling than managing a big pizza oven such as Passione. Esthetically speaking, Roccbox is doubtless nicer. In terms of performance, I spent ages before understanding how to not char pizzas with Roccbox, whereas I felt super comfortable with Ardore, since day 1. With Ardore I like the option to add a Saputo stone even if I don't think it would be necessary. Roccbox has a wood burner, Ardore doesn't. I tried it once and I gave up. Never reached the ideal temperature. Moreover, since small logs can be used, you need to feed it very often, even during pizza cooking. Gas is for both the best option possible. This is my opinion in a nutshell. I'm going to shoot the final video with the ultimate ovens review on 2019. Stay tuned.
Which flour?5 stagioni?
Ciso gigi...vorrei comprare il.p134h... dove posso trovarlo
Adore's pizza's bottom looked better done, with slightly less fuss. Bigger opening too.
Adore=9
Roccbox=7.5
Way less turning with the peel. Nice leopard spotting with the Adore.
You had the roccbox pizza on the peel so much it's no wonder the bottom was not as well done. As for the timing they are basically the same
Oh wow, you’re right! Jeez. What a joke!! It was barely ever on the stone!
It’s like he was trying to make the Roccbox be the loser, huh?! I wonder if he got paid by the Pizza Party Ardore company at all to make their oven look superior and worth the extra money!
@@anti-ethniccleansing465 I doubt he was paid but it was something I noticed.
@@pizzamagee6220
It just seemed like a sabotage of the Roccbox cook. :(
Do you use the oven inside?
gigio, per favore aiutami, ho usato il roccbox fino ad ora e cuocevo le pizze a 400, 420 gradi indicati sul termometro del roccbox.
Ora ho l ardore e non so proprio regolarmi per la temperatura. Tu come fai per favore?
Curiosità, che regolatore gas usi per l ardore, quello inviato col forno o ne usi un altro?
Grazie da ora per l aiuto!!!
Ciao, hai il biscotto? Riguardo il regolatore, uso quello del forno Passione.
Col biscotto, devi stare sopra i 480°C. Con la pietra originale, 100°C in meno.
@@GigioAttanasio ciao grazie per la risposta, no ho la pietra, il biscotto l' ho comprato deve arrivare.
Mi daresti per favore un link dove posso acquistare un buon termometro
Ma la temperatura è presa sotto la pietra o biscotto (come nel roccbox) o sulla superficie?
Grazie ancora, sei gentilissimo!
@@GigioAttanasio ciao ancora,
Ho visto il forno passione era quello che avrei voluto comprare anche io ma non lo fanno più.
Curiosità, che fine gli hai fatto fare al tuo?
Di quanti mbar è questo regolatore? 37?
Quello dell ardore è 28.
Great video Gigio! Are you using standard or biscotto floor for the Ardore? Also, what flour are you using? Your dough has amazing consistency, can never achieve that despite using 24h ferment + AVPN flour...
Oh wait! There are many that are very practiced business people with the Roccbox and they get just as good of results and just as fast with Roccbox. It depends on starting temperature doesn’t it?
Ardore!!! Perfectly prepared in less than 90 seconds. Awesome!! The crust was actually cooked on the bottom..... Ideal!
I prefer the ardore, the crust it seems well cooked compared to the roccbox. topping side was about the same.
Roccbox wins in every aspect you just needs to learn technique to cook in Roccbox
Ciao Gigino, ho da poco acquistato un Roccbox Gozney, e notavo dai tuoi video che rispetto le prime riprese in cui la pietra era molto sporco, nei successivi eri riuscito ad ottenere una pietra che sembrava quasi nuova. Nonostante io segua tutti i consigli che ho trovato sul sito della Roccbox per la pulizia, ossia accendere il forno per 30/40 minuti, rimuovere lo sporco con una spatola di metallo, non riesco a riportare la pietra al suo splendore e, seppur rimuovo i residui "alti" le macchie restano sempre li! Perchè non ci aiuti con un video in cui spieghi la manutenzione dei forni? Cmq detto tra me e te quella patina di sporco a me piace perché da sapore alla pizza ma non tutti i miei ospiti la preferiscono. ad ogni modo volevo ringraziarti perchè è stato solo grazie ai tuoi video che ho deciso di prendere un forno a gas da casa e di andare tra tanti sul Roccbox, inoltre, sempre grazie a te, non trovato sorprese negative perchè già ci avevi spiegato tutti i pregi e difetti. Grazie mille di tutto. Ciro
Gigio I am looking to order the Ardore oven soon. does the Ardore oven you are using have BISCOTTO SAPUTO FLOOR or the one that comes with the oven? Would you recommend the getting the Saputo stones or not?
Hi, I didn't use the biscotto Saputo yet. I have it but I was curious to test the default stone first. New videos about the Saputo stone coming in 2019.
Thanks for your interesting videos, I really appreciate the effort you put into it!
For me the Roccbox looks obviously much better. But the Adore is so massiv built that the temperature inside comes up very evenly. - So at the end for me the Adore is just a little bit better...
At the end I made my decision and I mainly use Ardore. Bigger pizzas, special stone, not burnings, similar to a real bigger oven.
What stone is in your Ardore refractory bricks or saputo biscotti?
Consigli su quale mozzarella comprare per fare una buona pizza in casa?
È un segreto..non lo sai?
@@gypzino non lo sapevo. perché?
I don't care which one wins, as I don't own shares in any of them. But I have to say, it's either you don't know how to operate the Roccbox or you are biased toward the Ardore! It was so obvious that you had the pizza lifted away from the stone most of the time on the Roccbox!!!!
God forbid it took 95 seconds to finish the cook as opposed to 90 seconds. Mama Mia!!!!
From the 1 min mark on you never let the pizza on the roccbox sit on the stone, you constantly had the peel under it and were turning it. And before then you only let it sit for 3 seconds max before the 1 min mark. Of course it wasn't going to be as well done
Io ho un forno alfapizza mod 2 pizze da 6 anni e a mio modesto parere è eccezionale , , comunque bravo gigio
Al quarto forno verrò buttato fuori di casa!
Gigio Attanasio grande!!!
Great
Adore!
Last video I liked the Roccbox better. The underside was more cooked. This video, what the hell happened? The Pizza Party was MUCH better. Even better than the last video's Roccbox. That is a true Neopolitan style undercarriage. Definitely think the Pizza Party is much better, and I can see why the guys on the pizza forum love it so much.
That because the peel was under the roccobox longer so had less cooking time
peel was under the RB pizza from the 1 minute mark, it missed out on 30 full seconds of contact with the stone base. no wonder its white ! and it was turned constantly for that time too. let it sit and cook properly. i think he is scared of the RB burning the pizza and not comfortable with it as he states above. but it does not need to be turned so much and does not need the peel under its base like that !
Side flame is preferable..
Agree. Seems like you can better gauge the cooking process with it on the side. I also like how the flame rises to the dome. I feel that the flame in the Roccbox and Ooni gets too close to the actual pizza, causing it to burn before the bottom gets done. I have to turn my gas down in my Ooni pro when popping pizza's in to avoid burning the top. Kind of annoying. My next oven will be the Adore.
Roccbox fan boys..... quit whining and accept if he didn't play with the Roccbox as much as he did, it would be burnt! ......Even the inventors vids show him turning the pizza way more than something like the Ardore. I don't care if it's an Ardore, or any other brand if you only need minimal turning in comparison to the Roccbox then it beats the Roccbox everytime. I want to cook pizza, not stand there playing with it ;)
Ardore looked good, but still a little under cooked, not much. you took it out 6 seconds early, why? it needed those extra seconds. pity. sections of the top outer crust could have been cooked more. Roccbox.....on the otherhand, the bottom is white and under-cooked . its because you put the peel under it from the 1 minute mark and didnt stop turning the pizza cintinuously and didnt let the pizza bottom connect with the stone. for a full 30 seconds you had the peel under the pizza. no wonder it came out white.. and isn't 400C a little too low to cook the base. it sure is when you leave the peel under it. oh well nice video anyway. i think both machines are pretty damn good.
adore! by a slightly slim margin..
The Adore is a lot better, I've used both ovens and Adore bakes so much more evenly. Look how little he had to turn the pizza and how even the the bottom cooked, it's not even close.
ok so this time the opposite, the Ardore wins b/c the Roccbox is under cooked. you did the 90 sec test but the Roccbox is clearly not cooked or ready for removal. so again not a fair test. cook both the same regardless of time. the first test the Ardore was under cooked. this time, the Roccbox under-cooked. ppl commenting that 400F is too low. i've read it should be higher and you had the paddle under the Roccbox pizza so way too much time, almost all of the cook time after the initial 30 secs. so the base is now under-cooked, easily seen when you inspect the bottom in the final product. - too white. it needs a hot stone base & NOT lifting to cook it properly.
both ovens look good. but again not a fair test. if you leave both in for the proper cooking time, last video Roccbox looked great, this time the Ardore looked great. so i'd say both ovens pretty close.
This guy cheated in favor of Ardore.
The pizza cooked in Roccbox has undercooked bottom because the dude doing the test comparison lifted the pizza pie with the Pizza peel most of the baking time, which I consider it cheating.
With that in mind, Roccbox wins.
I didn't cheat - as Roccbox comes with a corderite stone, the bottom can get charred easily. I tried to prevent it by lifting it often. Then the Roccbox flame is very close to pizzas lifting them could be the only way to prevent burned crust. I had to eat that pizza and I made my best to make it perfect. The more time spent is part of the game. But remember, that wasn't a racing game neither a real comparative test. I just cooked the two pizzas and let you decide.
@@GigioAttanasio Gigio, did you consider the bottom of the Roccbox pizza to be undercooked? I have a Napoli pizza oven, and it requires the pizza to be removed and turned to cook it; identical to the ooni, may as well be the same product. I like a little char...I can't seem to get the bottom to have enough leopard spotting but I don't want to flush 500 dollars down the drain.If I get the Roccbox, will the bottom be under-cooked?
@@GigioAttanasio I have a roccbox and either you didn't get the shone up to temp or you lifted it too much. You have to be careful not to get too much colour on the base so how you managed to get a base that looked under cooked is very strange. Never seen a roccbox pizza video with such a pale base
You kept he paddle under the pizza on the gozney for most of the cooking time. No wonder the base looked so pale. Why do that
@@GigioAttanasio Yes. A delicate balancing act between burnt crust and undercarriage.
I think best ardore ,
Not very crispy on the bottom
The Ardore costs 900 Euros! How is that possible?
I had no idea! Pretty shocking. I assume it was discounted over the last 12 months!
@Matthias I pre-ordered the Koda 16 today.
@Matthias After watching a couple of video reviews on the Koda 16, I strongly believe that the 16, by all means, should be as good as the Ardore which is exactly twice as expensive! Unbelievable!
@Matthias Wenn du den Koda 16 nicht erst nach August geliefert bekommen willst, solltest du schnellstmöglich bestellen, dann gehörst du noch zu den glücklichen Bestellern, deren Exemplare derzeit produziert werden.
@Matthias Ach so, verstehe... Aber mir geht's finanziell auch nicht viel anders, hab gerade ein Haus gekauft mit Darlehen, dann 5 Monate lang renoviert/modernisiert und bin vor kurzem mit meiner Frau eingezogen, und direkt danach begann die Coronapanik und meine Auftragslage brach ein. Sieht also finanziell auch nicht gerade rosig aus hier. Aber: Dieses Haus hat einen dermaßen fantastischen Garten mit Ausblick, da konnte ich nicht anders und hab schnell noch das nötige Geld für den Koda 16 mobilisiert und zugeschlagen. Jetzt heißt es abwarten, aber hoffentlich nicht bis August.
Machst du auch Pizzavideos auf TH-cam? Ich bis jetzt noch nicht, könnte sich aber demnächst ändern. 😉
Ma perché non fai anche video in italiano impasti ecc in italiano
Il mio canale è pieno di video in italiano e lo stesso video che stai commentando c'è nella versione in italiano.
Let's call it a winner everyone: *****>.ARDORE
Ardore based on this test.
Ooni came to change the whole thing.
Per this video Ardore wins.
Your test is COMPRIMISED and has FALSE results. You are favouring the Adore pizza oven. If you noticed in your video on the Adore pizza oven you leave the pizza on the stone all the time thus the pizza base is cooked while for the roccbox you lift the pizza off of the stone half way thru the cook and turn it on the peel thus the base cannot cook properly. This is an unfair test. You are favouring the Adore pizza oven over the roccbox. I own a roccbox and it cooks the pizza base extremely well !!!
I cooked both pizzas until they looked good to me. It wasn't a speed race.
Ardore
Tough to compare two undercooked pizzas.
That's the Neapolitan style.
ardore is cooking better and easier
Keep doing this comparison until Roccbox wins. In fact just create a 2 second video to declare Roccbox victory and be done with it.
This second video is an answer to criticism I got from who was saying I spent too long on Roccbox and the comparison wasn't fair. Moreover, you guys decide the winner, I just made a comparative video with no judgment.
@@GigioAttanasio I was being sarcastic and making fun of the commenters that criticized your first video and this video -- that you will continue to get criticism until Roccbox "wins".
My bad. Next time I'm going to turn Ardore off, in the middle of cooking 😂
Keep doing this comparison only after knowing both ovens. Many "regular" Roccbox owners are capable of making excellent pizzas without all the hassle, rotations and consistency issues.
Here, the guy who suppose to be at least above the average user, provide wrong tips (set the floor to 400 celcius in order not to burn the pizaa, etc), and show so poor operation of the Roccbox - like cooking the pizza on the rotation peel and show us at the end a non-baked pizza bottom.
What was the reason to lift the pizza on the Roccbox? Every Roccbox demonstration shows that you should leave the pizza for the first 30 secs and then rotate it two more times and take it out.... that's it!
So, I can do my own comparison as well, and work properly on the Roccbox, and on the Ardore I would start dancing with the pizza - at the end you will get the opposite result. So what is the point here? It feels like some kind of PizzaParty sponsored review, and not an objective one... that's it.
I appreciate the men's efforts and passion, but this is a very bad comparison - and an excellent "What not to do" guide for Roccbox owners.
The Roccbox, as the Ardore are both good ovens. Each has its pros and cons, but what we see here is not the real picture.
@@itzikshoshan3685 have you ever used a real pizza oven? Ever managed a pizza? Do you know they should be equally cooked and not charred? The majority of people who uses a Roccbox burns pizza. The exception is Adam Atkins. And do you know why? Because he built an external stand for pizzas in order to keep them far from the flame as the Roccbox was design badly in its first iteration. The way the flame burns also produces some residues on the ceiling as result of the bad design. If you keep pizza for 60 seconds without rotating (as per traditiona way of cooking pizza) pizza will look charred on crust and on the bottom. My goal as pizzaiolo is to make sure pizza is not poisoned and not ready to bin. This is why I would prefer spend 10 seconds more or turn it to have a perfect final product. Race is good for cars or bikes, not for pizzas. Finally, the reason of this video was to meet the requests of people who said the last battle was unfair since I spent more time by cooking pizza in Roccbox.
For your info, the day I'll be sponsored by someone, I'll make it clear to my viewers.
I purchased and paid for:
2 Roccbox ovens
1 Pizza Party
1 Ardore.
No taste test??
ardore